Burundi Campazi Natural – Onyx Coffee Lab
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YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Burundi Ngozi Kamira Uganda Long Miles Lunar Station Natural Colombia Juan Jimenez Pink Bourbon Cold Brew Colombia Delagua Nuevo Amanecer Natural

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

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Burundi Campazi Natural

Grown amidst the stunning landscapes of the Kayaza province, this natural-procsessed single-origin gem will please washed and natural lovers alike. With each sip, expect the essence of dried cherries with the structured and funky sweetness of molasses, followed by the crisp tartness of hibiscus flower.


4oz 10oz 2lbs 5lbs
€-.-

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HIGH

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Level: Moderate  |  Agtron # 72


Variety:
Red Bourbon
Process:
Elevation:
2000 Meters
Cup:
Strawberry, Milk Chocolate, Hibiscus, Molasses
top of box
bag
bottom of box
Variety:
Red Bourbon
Process:
Natural, Raised-Bed Dried
Elevation:
2000 Meters
Cup:
Strawberry, Milk Chocolate, Hibiscus, Molasses

Story

This coffee comes to us by way of our friend Jake at Homage Coffee Source. Each season we taste through sample sets from the Homage network across Burundi. Jake has a unique network of partners, which have routinely produced naturals and stellar washed microlots. This coffee from BSS is a natural that stood out to us immediately, and we contracted it based on the pre-shipment material, while eagerly waiting for it’s arrival to our roastery.

BURUNDI SPECIALTY SEEDS
In 2021, BSS joined as a producer partner for Homage, but their relationship traces back to 2013 when they first started working together in Burundi. BSS is led by a dedicated and ambitious trio of close friends named Picasso, Zephyrin, and Jeremiah. These individuals are deeply committed to their community and the people they collaborate with. The exceptional quality of their leadership and craftsmanship is truly remarkable, and we are thrilled to continue our friendship and partnership with this crew.

Over the past 2-3 years, these three individuals have been building a unique coffee production and exporting business model in Burundi. They have developed an innovative supply chain for coffee, which distinguishes them from the traditional routes taken in Burundi. While some coffee washing station owners in Burundi also engage in coffee farming on a larger scale, BSS has implemented a distinctive land lease model, allowing them to plant over 38,000 coffee trees and establish an outstanding specialty coffee production model. In addition to their own coffee production, which will mature over the next few years, they have also begun purchasing coffee cherries from smallholder farmers in the surrounding areas who no longer have access to a local station due to recent closures.

All of their coffee production follows a sun-dried natural process, with a unique 3-5 day "yeast development" period. They meticulously separate the coffee by hill/community and day lots for pre-milling quality control. This process enhances sweetness and clarity in acidity, resulting in a truly exceptional cup of coffee. All of their coffee is processed at their production site called UMOCO, which means "Light" in Burundi's native language, Kirundi. To them, "light" signifies transparency in their relationships with farmers and partners, aiming to foster genuine connections.

In the coming years, they have plans to build a washing station to produce fully washed coffees, as well as explore other processing methods that they are already developing. Furthermore, BSS and Homage are collaborating to identify and fund bonus projects that roaster partners can invest in and contribute to. These projects encompass a wide range of initiatives, including long-term efforts to support farmers with manure production, provide washing station tools, establish a cupping lab, distribute seedlings to farmers, and more, all of which aim to uplift the community.

NATURALLY PROCESSED COFFEE
Natural coffees are beautiful… Okay, natural coffees are beautiful when done properly, but can be equally terrible when things go wrong. Natural processing, or dry processing, refers to the act of drying and fermenting coffee inside the cherry. Long before the age of portafilter tattoos and dual-boiler home espresso machines, coffee was picked and dried this way out of convenience. It is, to this day, still the most convenient and economically friendly way to process coffee cherries. (It’s estimated that dry-processing can use up to 90% less water than the washing process.) So why isn’t all coffee processed this way? Well, as coffee made its way across the world, it was commoditized and standardized, just like all other products spread by colonialism, but that’s a whole other story... Adding to the boom of washed processing, the natural process method can be tricky to get right, due to the delicate nature of fermentation and drying. What does all this have to do with the final cup? Well, when you leave the skin and fruit of the coffee cherry on the seed throughout fermentation and drying, that fruit begins to break down, imparting esters that influence delicate florals and big fruit notes into the seed that survive the roasting process. If it’s rushed or handled incorrectly, this fruit rot can lend off-flavors to the coffee, making the final cup “dirty” or “fermenty.”

How is this done? It starts at harvest, with the selective harvesting of ripe coffee cherries. Only the fully mature cherries are picked, as they have the highest sugar content and flavor potential. The harvested cherries are then sorted to remove any damaged or under ripe cherries. This ensures that only the best quality cherries are used in the primary fermentation. After sorting, the cherries are spread out in thin layers on large drying beds or patios to dry naturally under the sun. (or sometimes under shade) They are periodically raked and turned to ensure even drying. This step can take several weeks depending on weather conditions. As the cherries dry, they undergo a natural fermentation process. Enzymes present in the fruit interact with the sugars and other compounds, causing chemical reactions that impact the flavor profile of the coffee. This fermentation adds complexity and fruity flavors to the final cup. During the drying/ fermentation process, the cherries must be protected from rain, humidity, pests, and mold.

Farmers often cover the cherries with tarps during the night or when there's a risk of adverse weather. The coffee cherries are dried until they reach an optimal moisture content of around 11-12%. At this point, the cherries have shrunk, and the outer skin and fruit can be easily removed to reveal the green coffee seed inside, which is ready for roasting after a short boat ride. Basically, that single cherry begins to slowly decay, and controlling that delicate action through advanced technique and metrics allow us, lucky folks, to drink wonderfully floral and fruity coffees.

Filter Brew Guide

Equipment: Origami & Kalita Wave

Coffee: 17g

Water: 265g @ 200°F

GRIND
530µm Grind Calculator →

BREW

0:00 - Bloom - 40g
0:20 - Center Pour - 100g
0:40 - Center Pour - 200g
1:20 - Spiral Pour - 265g
Drain 2:25

Espresso Guide
Filter Brew Guide En Español
Espresso Guide En Español

Green Cost

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also paramount. Paying $5/lb of coffee can be a great price, but could be detrimental to a producer if the payment terms exceed that of their needs. Here we will dive into not only what was paid for the coffee, but how the coffee was purchased. There is a glossary of terms to be found below which will aid in your understanding of industry terms.

Farm Gate - This reflects what is paid to the producer of the coffee at the farm level. Oftentimes in terms of our relationship coffees, FOB is fairly close to the farm gate price, except for countries like Ethiopia and Kenya, when it is very difficult to trace back all the way to the producer.

FOB - Free on Board. This means that the seller is responsible for any overland fees that happen before the coffee is on board the ship. This is our most frequently listed green cost, as it is the most simple way to present what we pay a seller, but it does not reflect what the person growing the coffee was paid.

EXW- This most often reflects the 'spot' price that we paid for a coffee. All of the cost is paid by the importer, and more often than not the FOB price as well as the transport costs are unknown.

$5,00

Transportation

The price listed below is the cost we incurred for this coffee to be imported, which averaged out to .50 / lb, as well as an average of .24 / lb for domestic trucking.

$0,74

Production Cost

$5,45

Fair Trade Min.

$1,80

C Market

$1,65

Cup Score

86.5

Lot Size

Transparency Grade

B

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.

$11.19
$5,00
$0,74
$5,45
$1,80
$1,65
86.5
B

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.

$5,00
$0,74
$5,45
$11.19
$1,80
$1,65
86.5
1851lbs
B
✓ Added to Cart